Rappie Pie

Ingredients

• 2 tbspbutter
• 2onions, chopped; caramelised
• 3 3/4 lchicken stock, 4 quarts; for poaching and moistening potato mixture
• 1 1/2 kgchicken breast
• 4 kgpotatoes, juiced — flesh used, juice discarded
• 2 tbspsalt
• 1 tbspblack pepper

Method

1. 1

   Preheat oven to 400°F (200°C). Grease a 10x14x2-inch baking pan.

2. 2

   Melt butter in a skillet over medium heat. Add the onions and cook, stirring, for about 5 minutes until softened. Reduce heat to low and continue cooking for about 40 minutes more until very tender and dark brown.

3. 3

   Bring the chicken stock to a boil in a large pot. Add the chicken breasts, reduce heat and simmer for about 20 minutes until cooked through. Remove the chicken and set aside, reserving the broth.

4. 4

   Juice the potatoes with an electric juicer. Place the dry potato flesh in a bowl, discarding the juice. Season with salt and pepper, then stir in enough reserved broth to give a consistency like oatmeal.

5. 5

   Spread half the potato mixture evenly into the prepared pan. Lay the cooked chicken breast evenly over the potatoes. Scatter the caramelised onion over the chicken. Spread the remaining potato mixture on top to cover.

6. 6

   Bake for about 1 hour until golden brown.

7. 7

   Reheat the remaining broth and pour over individual servings as desired.